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All of it - the idea of soaking, rinsing and agitating the rice with your fingers - just ensures that each grain turns out perfect. There’s reasoning behind each thing you do. And not just her but my aunt and grandmother.
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What’s your secret?Ī. Truthfully, the only reason I feel confident is because from a young age I watched every meticulous step that she did. Not a lot of Persian guys can say they make basmati rice better than their moms. Here’s our chat with Baraghani, who launches his book tour with four stops in the Bay Area. It features a wide range of veg-forward, flavor-packed and often unexpected dishes, including simple wonders like Juicy Tomatoes with Italian Chile Crisp and epic entrees like Crushed Orange and Rosemary–Braised Lamb with Crunchy Pistachio Yogurt. While he has a reverence for the traditional dishes of his childhood - ash reshteh, saffron-stained chelo with golden tahdig and other Persian dishes are included in the book - “The Cook You Want to Be” is not an Iranian cookbook. Last year, Baraghani left Bon Appetit after six years to focus on his cookbook. For his debut cookbook, Bay Area native Andy Baraghani delves into his restaurant experience, including his early days at Chez Panisse, as well as his Persian heritage. Five years later, he still gets emails about it. His “ Andy Makes Kuku Sabzi” introduced legions of fans to the herby Persian egg dish. He later went to New York - for love and college, but also to work in the test kitchens of Saveur and Tasting Table before joining Bon Appetit as a senior editor and viral video host. His first job - at age 15 - was across the street in the Chez Panisse kitchen under former chef Cal Peternell. They always ended with a slice of pizza from the Cheese Board Collective enjoyed on the grassy median, right next to the sign that said not to eat on the median.
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Packed with how-tos for 100 craveable dishes, the highly-anticipated debut also features personal stories about coming of age as a gay Iranian man in Berkeley, where Baraghani enjoyed long Monterey Market sprees with his mom. On the phone, the Berkeley native is humble, graciously kind - even to a harried reporter who is late to the interview - and spends a good deal of time talking about how the East Bay not only sparked his interest in food but made him the person he is today.īaraghani’s cookbook, “ The Cook You Want to Be: Everyday Recipes to Impress” (Lorena Jones, $35) is no different. Food writer and recipe developer Andy Baraghani is deeply connected to his East Bay roots.